EASY BARBECUED SPARE RIBS
A super-flavorful dry rub infuses these ribs with spice, while the barbecue sauce adds a hint of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a small bowl, combine spices with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper; reserve 1 tablespoon of the mixture for the sauce. Rub both sides of ribs with remaining mixture.
- Place ribs, fatty side up, on a rimmed baking sheet, and cover tightly with foil; bake until tender, about 1 1/2 hours. (There will be hot liquid in baking sheet when removed from oven.)
- Meanwhile, make sauce: In a small saucepan, combine tomato puree, honey, Worcestershire, garlic, reserved spice mixture, and 3/4 cup water. Bring to a boil; reduce heat, and simmer, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 20 to 25 minutes.
- Heat grill to medium. Cut ribs into 4 equal parts. Brush ribs generously with barbecue sauce; grill until charred in spots, 3 to 5 minutes per side. Serve with remaining sauce.
DAD'S SPARE RIBS
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the spare ribs, cider vinegar, soy sauce, rice wine vinegar and sugar in a large bowl. Add 2/3 cup water and stir to combine. Place the spare ribs and the liquid in a large pot over low heat. Cover the pot and bring to a gentle simmer. Cook until the meat begins to come apart from the bone, about 40 minutes.
- Remove the spare ribs from the pot using a slotted spoon. Increase the heat to high and let the sauce reduce until it looks glazy, 5 to 10 minutes. Add the honey and sprinkle with pepper and let the sauce simmer, about 1 minute. Pour the sauce over the spare ribs and mix to combine. Serve immediately.
EASY OVEN BAKED RIBS
When I can keep hubby from charring (burning) some ribs on the grill, I make them in the oven. These are so moist and tender, you will probably never want to grill them again. I've used many types of ribs... Baby Backs, Spare Ribs (St. Louis), or Country Style (which are not really "ribs" as they are cut from the Shoulder). My favorite rub to use is Recipe #510906 and hubby loves my Recipe #510968 on them, but use whatever your family favs are of both. If you decide to use either of my rub or sauce recipes, please feel free to add a review to those recipes, as well. This recipe is just basically a technique to baking ribs indoors. I hope you enjoy these easy, no fuss ribs. *Note: Ribs, Rub & Sauce measurements are only estimates... I just buy them, rub them, sauce them and eat them! :)
Provided by rosie316
Categories Pork
Time 3h45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Pre-heat oven to 250* F.
- Season all sides of the ribs with your favorite rub.
- Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the ribs into the pan, do not over crowd. If using Baby Back slabs, place bone side facing up. If using individual Country Style (St. Louis), lay on their side.
- Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 - 3 hours (depending on the size of the ribs you are using).
- Remove the ribs from oven and drain any grease from dish; reserving the foil for later use (waste not, want not). Flip the ribs over (meaty side up) and slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes.
- Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important -- the resting period gives the ribs time to re-distribute their juices, just like a steak would).
- Enjoy!
NEELY'S BBQ PORK SPARE RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT3h40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely's BBQ Seasoning. Refrigerate for at least 24 hours.
- Preheat your grill at 275 degrees F, using hickory wood and charcoal.
- Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full "bend" in the slab.
- For dry ribs: Pull ribs off grill, sprinkle Neely's BBQ Seasoning over entire slab. Cut between the bones and serve.
- For wet ribs: Pull ribs off grill, pour Neely's BBQ Sauce over slab. Cut between the bones and serve.
- Mix all the ingredients and set aside.
- Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.
BRAISED SPARE RIBS RECIPE
Provided by Panlasang Pinoy Recipes
Number Of Ingredients 12
Steps:
- Using a sharp knife, separate each rib for easier cooking.
- Bring a large pot of water to a boil. Add the ribs and cook breifly for 3 to 4 minutes to help remove excess fat and blood from the meat.
- Drain the ribs in the sink.
- In a wide skillet, heat 2 tablespoons of oil over medium high heat. Oncehot, add the ribs and garlic and cook for a few minutes on either side until nicely browned.
- While the ribs are browning, prepare the sauce. Mix the salt, pepper, dashi, brown sugar, soy sauce, mirin, sake, and vinegar with a few cups of water, enough to cover the ribs. The water will cook down, so it doesn't have to be exact!
- Once the ribs have browned, add them to the water. Cover and let simmer for 1 to 2 hours until the liquid has been reduced.
- Once the water gets low you need to watch it carefully, it can burn!
ROAST SPARE RIBS IN THE OVEN
If you're going to prepare a special lunch for your family, this roast spare ribs recipe in the oven is perfect for the occasion! It's very easy to make, quite tasty and has excellent presentation. Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); HOW TO PREPARE ROAST SPARE RIBS IN THE OVEN: Cut the spare ribs into strips. Put the spare ribs in a baking dish and season with salt, pepper, red pepper sauce, unpeeled crushed garlic and bay leaf. Let marinate about two hours. Drizzle the spare ribs with olive oil and white wine and bake until golden, about 1 hour and 30 minutes. Occasionally drizzle the spare ribs with the sauce. Turn off the oven and serve with fries and lettuce salad.
Provided by Pedro Barbosa
Categories Meat, Recipes
Time 3h40m
Yield 4
Number Of Ingredients 8
Steps:
- Cut the spare ribs into strips. Put the spare ribs in a baking dish and season with salt, pepper, red pepper sauce, unpeeled crushed garlic and bay leaf. Let marinate about two hours.
- Preheat the oven to 180ºC (350ºF).
- Drizzle the spare ribs with olive oil and white wine and bake until golden, about 1 hour and 30 minutes. Occasionally drizzle the spare ribs with the sauce.
- Turn off the oven and serve with fries and lettuce salad.
Nutrition Facts : Roast spare ribs in the oven Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 886 Total Fat 77.5 g(100%) Saturated Fat 23.5 g(118%) Cholesterol 179 mg(60%) Sodium 568 mg(25%) Total Carbohydrate 3 g(1%) Protein 38.5g
FRIED PORK SPARE RIBS
This fried pork spare ribs recipe is simple and has excellent presentation. It's seasoned with several mixtures of ingredients that give it a special touch. In the end, the meat is drizzled with the delicious lemon flavor and sprinkled with chopped coriander. A delicious dish that you must try... blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); HOW TO PREPARE FRIED PORK SPARE RIBS: Season the meat with salt, unpeeled crushed garlic, pepper, rosemary, nutmeg, red pepper sauce and white wine. Let marinate about 2 hours. Heat the olive oil in a frying pan. Add the meat without the marinade (reserve the marinade) and fry on a medium-low heat for 15 minutes. Add the marinade, stir and cook for more 15 minutes. Turn off the heat, garnish with the lemon in half moon slices and sprinkle with chopped coriander. Drizzle with lemon juice and serve the pork ribs with fries.
Provided by Pedro Barbosa
Categories Meat, Recipes
Time 2h35m
Yield 3
Number Of Ingredients 12
Steps:
- Season the meat with salt, unpeeled crushed garlic, pepper, rosemary, nutmeg, red pepper sauce and white wine. Let marinate about 2 hours.
- Heat the olive oil in a frying pan. Add the meat without the marinade (reserve the marinade) and fry on a medium-low heat for 15 minutes, stirring occasionally. Add the marinade, stir and cook for more 15 minutes, stirring occasionally.
- Turn off the heat, garnish with the lemon in half moon slices and sprinkle with chopped coriander. Drizzle with lemon juice and serve the pork ribs with fries.
Nutrition Facts : Fried pork spare ribs Nutrition facts Serves 3 Per Serving % DAILY VALUE Calories 900 Total Fat 63 g(97%) Saturated Fat 19 g(95%) Cholesterol 275 mg(92%) Sodium 208 mg(9%) Total Carbohydrate 3 g(1%) Protein 71 g
EASY FALL OFF THE BONE OVEN-BAKED RIBS
Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 3h15m
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Heat oven to 275° Fahrenheit (135C).
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
- Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.
Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg
SPARE RIBS IN OVEN
How to cook ribs in the oven for succulent fall-off-the bone meat every time. Use your favorite dry rub, BBQ sauce or a combination of both.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 2h35m
Number Of Ingredients 3
Steps:
- Preheat your oven to 275-300 F (depending on how strong your oven is) and line an appropriately sized baking sheet with aluminum foil (for easy clean up), then place a sheet of parchment paper on top***
- Trim the rack of spare ribs from any excess fat, pat them dry with a paper towel. Turn the rack with the meaty side down and identify the membrane that runs across the length of the rib bones. Peel it off using a paper towel to eliminate slipperiness.
- Liberally season the rack of ribs on both sides and place onto the baking sheet. If you need to cut the rack in two to achieve a better fit, do so.
- Cover the ribs with a sheet of parchment paper, then aluminum foil - tuck it around the edges of the baking sheet to create air tight seal.
- Place in the oven for 2 hours.
- After 2 hours unwrap the cover and check the meat for tenderness. If satisfied, remove the covering, season with more dry rub or brush with BBQ sauce on both sides. (If you feel that the meat can use a little longer in the oven, go for another 20 mins and check again).
- Place the uncovered ribs back in the oven for 20-30 mins more, as needed (you want a nice crust to form and the meat to be super tender).
- Transfer to a cutting board, use tongs and a sharp chef's knife to slice the ribs, brush with BBQ sauce again (if using) and serve.
Nutrition Facts : Calories 458 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 25 grams fat, Fiber 1 grams fiber, Protein 21 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1014 milligrams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
SPARE RIBS
Make and share this Spare Ribs recipe from Food.com.
Provided by hectorthebat
Categories Pork
Time 1h27m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat the grill. Put the ribs in the grill pan and brown them under the grill, turning frequently, to seal in the juices. If you don't have a grill, brown the ribs in a frying pan, with a little oil or butter, over a medium heat, for 2-3 minutes, turning often. Peel and crush the garlic clove.
- Mix the soy sauce, marmalade and garlic, and spread over the ribs. Peel and slice the onion. Put the onion in a casserole or ovenproof dish. Place the ribs on top and season with salt and pepper.
- Dissolve the stock cube in 1/2 cup of boiling water, add the vinegar, and pour it all over the ribs. Cover and cook in a hot oven (400F/200C/Ga Mark 6-7) for 1 1/4-1 1/2 hours (the longer time for the larger amount). Remove the lid for the last 20 minutes to allow the meat to become crisp. The sauce should be sticky when cooked. The jacket potato can be cooked in the oven with the casserole.
Nutrition Facts : Calories 1437.7, Fat 104, SaturatedFat 38.2, Cholesterol 414.9, Sodium 1336.6, Carbohydrate 16.7, Fiber 2.1, Sugar 9, Protein 103
CROCKPOT SPARE RIBS
These Crockpot Spare Ribs are melt-in-your-mouth tender and so tasty! This is an easy, no-fuss recipe where the slow cooker does all the work.
Provided by Jillian - a Food, Folks and Fun original!
Categories Main Dish
Time 9h10m
Number Of Ingredients 10
Steps:
- In a small bowl combine the rub ingredients.
- Remove the silver membrane from the back of the ribs. Cut the ribs so they will fit in your slow cooker. Pat them dry with paper towels and massage the dry rub into the ribs. Evenly distribute the rub over the ribs (make sure you get both sides!).
- Nestle the ribs into the slow cooker, and cook for 7-9 hours on LOW, or 4-5 hours on HIGH.
- 45 minutes before the timer goes off, brush 1/2 cup of barbecue sauce over the ribs. Cover and continue cooking.
- Slice and serve with additional barbecue sauce (optional).
Nutrition Facts : Calories 904 kcal, Carbohydrate 16 g, Protein 47 g, Fat 71 g, SaturatedFat 23 g, Cholesterol 242 mg, Sodium 886 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
CHINESE SPARE RIBS RECIPE
A delicious Chinese style braised pork ribs that only take fifteen minutes to prepare.
Provided by KP Kwan
Categories Main
Time 3h15m
Number Of Ingredients 16
Steps:
- Place the pork rib in a large skillet with boiling water, which is sufficient to cover the entire pork rib.
- Blanch for 5 minutes. Remove the pork rib and discard the water.
- Heat up the vegetable oil in a wok or saucepan, saute the ingredients in B until aromatic.
- Add ingredients C. Bring it to a boil.
- Place the spare rib in the boiling liquid. Reduce the heat and braise for 3 hours.
- Turn over the spare rib occasionally.
- After 3 hours, add the cornflour and water in INgredients A to thicken the braised liquid.
- Remove the spare ribs and place it on a serving plate.
- Pour the thickened sauce over the spare rib.
- Garnish with scallion.
Nutrition Facts : Calories 2346 calories, Carbohydrate 82 grams carbohydrates, Cholesterol 485 milligrams cholesterol, Fat 176 grams fat, Fiber 4 grams fiber, Protein 102 grams protein, SaturatedFat 45 grams saturated fat, ServingSize spare rib (600g), Sodium 4746 grams sodium, Sugar 56 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 92 grams unsaturated fat
SIMPLE SPARE RIBS
This simple recipe will have everyone looking for seconds at the dinner table!! Great way to feed a party too as you can double it as many times as you need to!
Provided by JENN_BEAN
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 2h10m
Yield 4
Number Of Ingredients 6
Steps:
- Place the ribs in a roasting pan. Mix together the chicken broth, teriyaki sauce, garlic powder, onion powder, salt and pepper. Pour over the ribs. Cover, and marinate for 1/2 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Cover the roasting pan with aluminum foil.
- Roast in the oven for about 2 hours, or until the meat is so tender that it comes off of the bone easily. Check occasionally to make sure the juices do not boil over into the oven, and remove some of the broth if necessary.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 5 g, Cholesterol 102.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 27.5 g, SaturatedFat 6.3 g, Sodium 404.2 mg, Sugar 2.6 g
EASY WEEKNIGHT MEALS: HOISIN PORK SPARE RIBS
Easy weeknight meals: Hoisin pork spare ribs
Provided by Angela Casley
Categories Weekend meals, Barbecue & picnic, Party & finger food
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 180C.
- Cut the spare ribs into sets of 2 or 3 depending on the size and place in a large flat dish. In a small bowl combine the hoisin, honey, soy, ginger, coriander and chilli. Pour the mixture over the ribs, stirring well to ensure they are coated all over. Leave for at least 30 minutes.
- Place the ribs in a lined baking dish. Cook in the oven for 20 minutes, toss them around and continue to cook for 30 minutes until golden and cooked through.
- Serve hot with lime wedges.
BAKED HONEY GARLIC SPARERIBS
Steps:
- Gather the ingredients.
- Preheat the oven to 325 F / 165 C / Gas Mark 3 and line a large baking pan or roasting pan with foil.
- If it hasn't already been done, the silverskin (aka membrane) needs to be removed from the bone side of the racks of ribs. To do this, ease a butter knife or narrow metal spatula under the skin at one end.
- Then grasp the loosened skin with a paper towel or cloth towel (the towel will keep your hand from slipping) and pull the skin. It should peel off in one sheet. (If not, use the knife to loosen the opposite end of the membrane and try pulling again.)
- Cut the ribs into 1-rib pieces or serving size portions.
- Season the spareribs with salt, pepper, and garlic powder.
- Arrange the ribs in the prepared baking pan.
- Cover the pan tightly with foil and bake in the preheated oven for 1 hour, or until tender.
- Drain off all of the excess fat and liquids.
- In a small saucepan, combine the honey, vinegar, soy sauce, and garlic. Bring to a boil.
- Reduce the heat to low and simmer for about 5 minutes.
- Increase the oven temperature to 350 F / 180 C / Gas Mark 4. Drizzle or brush the honey and garlic sauce mixture over the spareribs.
- Continue baking uncovered for 30 minutes, basting frequently. Serve and enjoy.
Nutrition Facts : Calories 1781 kcal, Carbohydrate 37 g, Cholesterol 476 mg, Fiber 0 g, Protein 96 g, SaturatedFat 42 g, Sodium 1370 mg, Sugar 35 g, Fat 140 g, ServingSize 4 servings, UnsaturatedFat 0 g
SPARE RIBS RECIPE
This spare ribs recipe has three easy steps and only eight ingredients. They make a delicious sharing dish and are best served with salad and buttery corn.
Provided by Samuel Goldsmith
Categories Dinner, Starter
Time 1h40m
Yield Serves: 2-4
Number Of Ingredients 8
Steps:
- Preheat the oven to 150C/Gas 2. Place the ribs in a large baking tray, season well and cook for 1 hr - 1hr 30mins until tender. Remove them from the oven and increase the temperature to 190C/Gas 5
- Mix the sauce ingredients together then brush all over both sides of the ribs. Return to the oven and cook for a further 20-30 mins until sticky and browned. Serve the ribs cut into bones.
Nutrition Facts : @context https, Calories 548 Kcal, Sugar 11.2 g, Fat 33.7 g, SaturatedFat 13.0 g, Sodium 2.41 g, Protein 47.5 g, Carbohydrate 12.5 g
COOKING SPARE RIBS IN THE OVEN
Want to know how to cook spare ribs in the oven? We have some great tips for you, plus a simple recipe courtesy of Emeril Lagasse
Provided by The Editors at Food Fanatic
Categories Ribs
Time 3h22m
Number Of Ingredients 6
Steps:
- Rinse and remove silverskin from the ribs, and pat dry. On a large baking sheet, lay a large piece of foil out, enough to fold over and enclose the ribs. Lay ribs on a baking sheet and rub the spice rub on both sides of the ribs. Fold the foil and seal so that the ribs can steam within the foil. Cook ribs for 3 hours at 300 degrees Fahrenheit. Once cooked, pre-heat broiler/grill to medium heat. Pull back the foil so the ribs are exposed, and baste the meaty side of the ribs with BBQ sauce. Place the ribs, meaty side-up, and grill/broil for 5-10 minutes until the sauce has thickened and crisped slightly. If you don't like your sauce caramelized, once coated, return the ribs to the oven for 20 minutes, uncovered.
Nutrition Facts : ServingSize 1 serving, Calories 341 calories, Fat 20 g, Carbohydrate 18 g, Fiber 0 g, Protein 18 g, SaturatedFat 7 g, Sodium 1650 mg, Sugar 0 g
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